Thursday, August 11, 2011

“Kaeng Kua” Pineapple and Shrimp


3 tbsps. "kaeng kua'' curry paste
3 tbsps. dried shrimps, pounded
2 cups pineapple, chopped
2 ½ cups coconut milk
½ cup shrimps, shelled
¼ cup fish sauce (1 ½ tbsps. salt)
4 tsps. palm sugar

“Kaeng Kua” Curry Paste
5 dried red chillies
5 shallots
10 cloves garlic
½ tsp. Thai ginger, chopped
1 tbsps. lemon grass, chopped
1 tsp. salt
1 tsp. shrimp paste


Spoon l/2 cup coconut cream from the top of coconut milk. Turn the cream into souffle'dish, stir in curry paste. Microwave at High for l 1/2 minutes. Add coconut milk, pineapple, dried shrimps and fresh shrimps to the curry mixture. Season with fish sauce. palm sugar, microwave at High for 8 minutes.
* Red curry paste can be replaced here.

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